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This is quite significant. Ewedu elegusi, a traditional Yoruba dish, comprises a blend of jute leaves and melon seeds. Typically, it is served alongside Gbegiri (bean soup) or a palm oil-based stew. This culinary combination is often paired with amala (fermented yam dumplings) and is enjoyed as a regular lunch or during special occasions. Many local eateries in the western region, known as Bukas, frequently feature this combination on their menus.
The preparation of this soup is relatively straightforward, with the main consideration being the ratio of ewedu leaves to water; if there is too much water in the mixture, the ewedu will not achieve the desired viscosity.
- Combine the egusi with 2 tablespoons of water. Set aside.
- Place a medium pot on high heat, add in the water and bring to a boil.
- Add in the ewedu leaves. Reduce heat to medium and cook uncovered for 5 minutes of until leaves are softened.
- Pour boiled ewedu into a blender and process until smooth ( this step is traditionally done with a local broom called “Ijabe’). The broom is used to pound the cooking ewedu until leaves are broken into tiny pieces – talk about workout!)
- Return blended ewedu to the pot and add in iru, salt, and egusi paste. As soon as the egusi starts to curdle, stir.
- Stir in more warm water at this point to your desired level of thickness (I added about 1 cup extra).
- Serve ewedu with stew and gbegiri.
